In a large pot, cook the Fettuccine until just undercooked. It will finish cooking in the sauce.
While the pasta is cooking, in a deep saute pan, heat the cream and garlic (if using) over low-medium heat.
Add butter and whisk gently until melted. Remove and discard the garlic. Mix in the nutmeg and cheese. Season with freshly grated black pepper.
Drain, reserving 2 cups pasta cooking liquid. Add it to the pan, gently toss the pasta to coat in the Alfredo sauce (adding some of the pasta water if needed to loosen).
Top with more grated cheese and chopped parsley. Serve immediately.
When cooking pasta, add enough salt to the water so that it seasons the pasta. The best sauce in the world cannot fix bland pasta. Chefs will tell you that the cooking water should taste like the ocean so don't be shy. If you're not sure - taste the water!
Cook the pasta until just underdone and allow it to finish cooking in the sauce so it can absorb the flavors and marry with the sauce.
Save some pasta water -The pasta water is full of flavor and velvety starch that can be used to thin out the sauce.
Don't use oil - Adding oil to the pasta water makes the sauce slip off the pasta instead of coating it.
UseCream with high-fat content as it thickens when cooked without the use of a roux or thickening agent.
Some Parmesan cheese is quite salty, so be sure to taste before seasoning.
Don't Have Parmesan Cheese? Use Cheeses with lots of flavor and melt easily into the sauce like Pecorino Romano, Asiago or Grana Padano.
Serve imminently As the sauce cools, it thickens and if left too long the pasta will clump together.
Variations: Add steamed or roasted vegetables, cooked chicken, shrimp, or crispy bacon for a whole new dish.